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Boston Butt w/ Bourbon instead of Apple Juice?

MisterCode
MisterCode Posts: 69
in EggHead Forum
In the past I've tried Apple Juice, Cranberry juice and even a 6-pack of hard apple cider in the pan below the butt. We don't happen to have any of that in the house tonight. What do y'all think about using bourbon (with hickory chunks)? Ever tried anything like that before? If so, what would be your advice for me?
XL 2010 w/ Self-made hardwood lump charcoal
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Comments

  • GrannyX4
    GrannyX4 Posts: 1,491
    When we did butts in a water smoker we used beer, heads of garlic, onions and jalapeños. I don't use it when we do butts on the egg. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • wbradking
    wbradking Posts: 351
    edited July 2013
    I've seen a lot of recipes call for apple juice as a sub bourbon.... I'd go for it. Don't use the Woodford Reserve though. That's for sippin'.
    Franklin, TN
    Large BGE+PSWoo2
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  • MisterCode
    MisterCode Posts: 69
    Griffin, what do you mean, "in the cook"?
    XL 2010 w/ Self-made hardwood lump charcoal
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  • GrannyX4
    GrannyX4 Posts: 1,491
    The cook drinks the bourbon and doesn't put it in the water pan! ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • Egghead_Daron
    Egghead_Daron Posts: 862
    I don't think liquid is necessary in the drip pan at all. Cooked properly the meat will be plenty moist enough from the Egg. I would definitely say +1 on the bourbon going to the cook and not the food.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • Que_n_Brew
    Que_n_Brew Posts: 578
    MisterCode said:
    Griffin, what do you mean, "in the cook"?

    He means you (the cook) drinks it. Waste not, want not. :P
    PROUD MEMBER OF THE WHO DAT NATION!
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  • Chubbs
    Chubbs Posts: 6,929
    Water
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • jfm0830
    jfm0830 Posts: 987
    Egg don't need no water pan.
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • MisterCode
    MisterCode Posts: 69
    Ah, haha!  :> So no water, no nothing? Just a plate setter, legs up, with the seasoned butt on the grate?
    XL 2010 w/ Self-made hardwood lump charcoal
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  • JRWhitee
    JRWhitee Posts: 5,678
    I would use an empty drip pan with spacers between the drip pan and platesetter so the drippings do not burn. There will be a lot of drippings from a butt.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Mattman3969
    Mattman3969 Posts: 10,457
    Que_n_Brew said:


    MisterCode said:

    Griffin, what do you mean, "in the cook"?




    He means you (the cook) drinks it. Waste not, want not. :P

    Tru dat!!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • jaydub58
    jaydub58 Posts: 2,167
    I, also, like to use a drip pan, no liquid, just some spacers between the pan and the plate setter; helps keep the drippings from burning.
    John in the Willamette Valley of Oregon
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  • tnbarbq
    tnbarbq Posts: 248
    Water pans just increase the amount of fuel you use and do not add flavor. Sip the bourbon.
    Scooter 
    Mid TN. Hangin' in the 'Boro. MIM Judge
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  • nolaegghead
    nolaegghead Posts: 42,102
    A water pan is like a cube of ice in your oven if you're cooking above the boiling point of water (212 F @ sealevel for those that don't know).  Typically we're cooking hotter than that. Anyway, it slows down the cooking rate.  Good thing if that's what you want.  It also, usually because it's below the meat, slows down the cooking rate below the meat... Adding sugar, salt, or anything that has a boiling point greater than water, it'll just concentrate there....you might as well be sprinkling holy water on a deranged beluga whale.  As far as aromatics go, has the same effect as your grandmomma givin ya a hug with a heap of granny perfume on.  You'll get a little surface dusting, but that's competing with the rub and smoke.
    :ar!
    ______________________________________________
    I love lamp..
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  • hapster
    hapster Posts: 7,503
    nolaegghead said:
    A water pan is like a cube of ice in your oven if you're cooking above the boiling point of water (212 F @ sealevel for those that don't know).  Typically we're cooking hotter than that. Anyway, it slows down the cooking rate.  Good thing if that's what you want.  It also, usually because it's below the meat, slows down the cooking rate below the meat... Adding sugar, salt, or anything that has a boiling point greater than water, it'll just concentrate there....you might as well be sprinkling holy water on a deranged beluga whale.  As far as aromatics go, has the same effect as your grandmomma givin ya a hug with a heap of granny perfume on.  You'll get a little surface dusting, but that's competing with the rub and smoke.
    :ar!
    Possibly the funniest answer / explanation I have ever seen on here... "holy water on a deranged Beluga whale."

    You just can't make this **** up...
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • GrannyX4
    GrannyX4 Posts: 1,491
    edited July 2013
    I resemble some of those remarks! Grands don't mind the Granny smell if it's chocolate. Funny ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • BigGreenBamaGriller
    BigGreenBamaGriller Posts: 629
    Send the bourbon my way and I'll "test" out your theory and report back in a week.
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
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  • MisterCode
    MisterCode Posts: 69
    Well the cook is going well. Butt is at 185 degrees. My wife's telling me all the kiddos are getting at the "end of their rope". Can I take it off now? Or is it essential to let it get all the up to 195-200? 
    XL 2010 w/ Self-made hardwood lump charcoal
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  • Thatgrimguy
    Thatgrimguy Posts: 4,729
    Probe it, but chances are it'll still be tough.

    If your probe slides in and out like a hot knife through butter, it's ready.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • MisterCode
    MisterCode Posts: 69
    Bingo! Checked and it's at 190. Shredded it up and the bone pulled out clean. Good to go! I'll post a pic after dinner. 
    XL 2010 w/ Self-made hardwood lump charcoal
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  • MisterCode
    MisterCode Posts: 69
    I definitely like to let it get up to 200. And I do think it makes a difference. But 190 is fine and everyone definitely enjoyed it along with the Dr. Pepper reduction BBQ sauce I made. That is a Very good recipe that was definitely a hit. I've tried several other sauce recipes in the past but this recipe is a top notch BBQ sauce. 
    XL 2010 w/ Self-made hardwood lump charcoal
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  • Egghead_Daron
    Egghead_Daron Posts: 862
    Looks great! Nice work!
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • Duganboy
    Duganboy Posts: 1,118
    MisterCode said:
    I definitely like to let it get up to 200. And I do think it makes a difference. But 190 is fine and everyone definitely enjoyed it along with the Dr. Pepper reduction BBQ sauce I made. That is a Very good recipe that was definitely a hit. I've tried several other sauce recipes in the past but this recipe is a top notch BBQ sauce. 
    @MisterCode you know that you can get a butt done early and hold it for several hours before serving.  If you have time always plan on your pork butt being down a few hours before serving time.  Then FTC (wrap in foil, wrap in a couple of towels and place in a cooler) until time to pull.
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  • EagleIII
    EagleIII Posts: 415
    Mistercode, If you like Bourbon, I suggest you try looking up the Maple Bourbon Ham recipe on the Forum then take that exact same method/recipe and use it on your next butt...it is "slap your grandma"...if you like Bourbon!
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  • EagleIII
    EagleIII Posts: 415
    *Slap your Grandma" good, is what that should have said!
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